Whole30 Roasted Capsicum Dip

Elevate your snacking game with this flavorful and healthy Whole30 Roasted Capsicum Dip! Bursting with the smoky sweetness of oven-roasted red bell peppers and a hint of zesty lemon, this creamy dip is perfectly balanced with nutty tahini and a touch of smoked paprika. Made with wholesome, pantry-friendly ingredients, it’s dairy-free, gluten-free, and compliant with Whole30 guidelines, making it a guilt-free indulgence for any occasion. Whether served as a vibrant appetizer with fresh veggies, a spread on lettuce wraps, or a dip for grain-free crackers, this easy-to-make recipe is ready in just 40 minutes and packed with bold Mediterranean-inspired flavors that you’ll love. Perfect for meal preps, parties, or midweek snacks, this roasted capsicum dip is sure to be a crowd favorite!

Nutriscore Rating: 80/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 6

Ingredients

• 3 large red bell peppers
• 2 tablespoons olive oil
• 2 large garlic cloves
• 2 tablespoons lemon juice
• 2 tablespoons tahini
• 1 teaspoon smoked paprika
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons fresh parsley

Directions

Step 1

Preheat your oven to 450°F (232°C).

Step 2

Rinse the red bell peppers under cold water and pat them dry with a kitchen towel.

Step 3

Cut each bell pepper into halves and remove the seeds and stems.

Step 4

Place the bell pepper halves, cut side down, onto a baking sheet lined with parchment paper.

Step 5

Drizzle 1 tablespoon of olive oil over the peppers and rub it in to coat them evenly.

Step 6

Roast in the preheated oven for 20-25 minutes until the skin of the peppers blisters and starts to blacken slightly.

Step 7

Remove the peppers from the oven and immediately transfer them to a bowl. Cover the bowl with plastic wrap and let them steam for about 10 minutes. This will make it easier to remove the skin.

Step 8

While the peppers are steaming, mince the garlic cloves and set aside.

Step 9

Once the peppers are cool enough to handle, peel off the skins and discard them.

Step 10

In a food processor, combine the roasted peppers, minced garlic, remaining 1 tablespoon of olive oil, lemon juice, tahini, smoked paprika, salt, and black pepper.

Step 11

Blend until the mixture is smooth and creamy. You can adjust the seasoning to taste if needed.

Step 12

Transfer the dip to a serving bowl and sprinkle the top with chopped fresh parsley.

Step 13

Serve immediately or refrigerate for later use. This dip pairs well with fresh vegetables, grain-free crackers, or as a spread on lettuce wraps.

Nutrition Facts

Serving size	(671.4g)

Amount per serving	% Daily Value*
Calories	664.6

Total Fat 48.1g	0%
Saturated Fat 7.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 1240.1mg	0%
Total Carbohydrate 45.2g	0%
Dietary Fiber 16.6g	0%
Total Sugars 20.8g
Protein 13.6g	0%

Vitamin D 0IU	0%
Calcium 2387.5mg	0%
Iron 10718.1mg	0%
Potassium 1497.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.8%

Protein: 8.1%

Carbs: 27.1%